Croatian Cuisine [RF 33]
Food:
In the coastal regions of Croatia the cuisine has Mediterranean trend, which you would expect, with olive oiled used in many dishes. However, Croatian cuisine has its distinctness even. This is especially true for fish and the tradition of grilling and roasting fish and other seafood. Many recipes and ways of food preparation has been carried down by generations; from the grilling technique to the wood chosen to burn on the grill. Gradelavanje, a specific Dalmatian olive oil method of cooking fish is extremely popular along the coast, anywhere from cafes to restaurants to street merchants.
Croatian gastronomy is not merely centered around fish. As it's diverse landscape might suggest, it's cuisine is just as diverse. "Grilled pork and roasted lamb are common dishes, and beef too, which is often cooked in a delicious tomato sauce, although you can, of course, have your steak ‘straight’. Regional differences in Croatian cuisine are quite evident and in the north of Croatia Austro-Hungarian culinary influences are strongest. One finds meats cooked in bread crumbs, goulashes served with stuffed cabbage, and a dish called sarma, a winter delight of a rare excellence. In the region around Zagreb, strukli, thin sheets of cheese cooked in water, is a speciality. In Slavonia, the speciality is kobasice, or pork sausages. Along with the many types of delicious sausages on offer, there is the famous kulen, which is very similar to salami."
Beverage:
Wine has become increasingly popular in Croatia. The top red wines are Postup, Faros, Babic, the Dingac. The top white wines are Posip, Grk, Bogdanusa, and the well known sweet desert wine, Prosek. Then there is of course ‘The water of life’, Rakija, when made from a base of plums is Slivovica, from grapes is Loza, and from herbs is Travarica. Zivjeli!
In the coastal regions of Croatia the cuisine has Mediterranean trend, which you would expect, with olive oiled used in many dishes. However, Croatian cuisine has its distinctness even. This is especially true for fish and the tradition of grilling and roasting fish and other seafood. Many recipes and ways of food preparation has been carried down by generations; from the grilling technique to the wood chosen to burn on the grill. Gradelavanje, a specific Dalmatian olive oil method of cooking fish is extremely popular along the coast, anywhere from cafes to restaurants to street merchants.
Croatian gastronomy is not merely centered around fish. As it's diverse landscape might suggest, it's cuisine is just as diverse. "Grilled pork and roasted lamb are common dishes, and beef too, which is often cooked in a delicious tomato sauce, although you can, of course, have your steak ‘straight’. Regional differences in Croatian cuisine are quite evident and in the north of Croatia Austro-Hungarian culinary influences are strongest. One finds meats cooked in bread crumbs, goulashes served with stuffed cabbage, and a dish called sarma, a winter delight of a rare excellence. In the region around Zagreb, strukli, thin sheets of cheese cooked in water, is a speciality. In Slavonia, the speciality is kobasice, or pork sausages. Along with the many types of delicious sausages on offer, there is the famous kulen, which is very similar to salami."
Beverage:
Wine has become increasingly popular in Croatia. The top red wines are Postup, Faros, Babic, the Dingac. The top white wines are Posip, Grk, Bogdanusa, and the well known sweet desert wine, Prosek. Then there is of course ‘The water of life’, Rakija, when made from a base of plums is Slivovica, from grapes is Loza, and from herbs is Travarica. Zivjeli!